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SHOP

GABY DALKIN

Loaded Steak Salad Bowl

Prep Time

2

Hours


cook time

30

minutes


Total

2.5

Hours


Serves

4


Difficulty

M

Ingredients

For the Steak

flank steak

olive oil

red wine vinegar

garlic

flat leaf parsley

fresh oregano

red pepper flakes

cracked black pepper

1lb

¼ cup

½ Cup

2 cloves finely chopped

3 TBSP chopped

2 tbsp

1 tsp

¼ tsp

For the Salad Bowl

Shredded Romaine

Cherry Tomatoes

Avocados

Scallions

corn on the cob

4 cups

1 Cup

2, cut into chunks

3 sliced

2 grilled, sliced off into

sheets

Cilantro Lime Yogurt Dressing

Cilantro

Packed Basil

Jalapeno

garlic

Fresh Lime Juice

Stonyfield organic

greek yogurt

Kosher Salt &

Black pepper

Olive Oil

1 Bunch

1 cup

1 Cup

3 cloves

3 TBSP

1/2 CUP

                            

To Taste

6 tbsp

Directions

For the Steak

  1. Combine the ingredients for the flank steak marinade.
  2. Add the steak and let it marinate for 2 hours.
  3. Heat a grill to medium high heat.
  4. Remove the steak from the marinade and generously season with salt and pepper.
  5. Place the steak on the grill and grill for 4-6 minutes on each side, turning 90 degrees halfway through to get criss cross grill marks.
  6. Cook until medium, depending on your preference, and then remove to a cutting board and let the steak rest for 10 minutes.
  7. Slice the flank steak against the grain and use for the salad.


For the Cilantro Lime Yogurt Dressing

  1. Combine ingredients in a blender and adjust salt and pepper as needed. Refrigerate until ready to use.


For the Bowl

  1. Arrange everything in equal amounts in 4 bowls and serve with the dressing drizzled on top.